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Cabin Fever Junction (Chilliwack)

102 - 7481 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Cabin Fever Junction (Chilliwack) has been inspected 8 times by Fraser Health Authority since December 10, 2019. The most recent inspection, on July 11, 2025, found no infractions.

3 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on April 25, 2022. For example: 201 - Food contaminated or unfit for human consumption [s. 13]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 8, 2023. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 14, 2021. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 3 door cooler 'back stock' measure ambient temperature of 7-9C
      • Cream cheese probed at 6.5C
      • Container of Egg yolk probed at 8.2C
      • Manager stated that they receive new food deliveries from suppliers daily.
      • Corrective Action(s): There is no other cooler with enough space to hold the stock of food.
      • Manager has contacted techician to have them come immediately.
      • Cooler must be able to maintain and come down to 4C even during heavy use.
      • To be corrected immediately.
      • EHO will come back and check tomorrow. Cooler must be able to maintain 4C and below or further enforcement action will be taken.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door cooler 'back stock' measure ambient temperature of 7-9C
      • Cream cheese probed at 6.5C
      • Container of egg yolk measure 8.2C
      • Corrective Action(s): Cooler must be serviced to maintain 4C and below. Even during heavy use, cooler must be able to maintain proper temperatures.
      • To be corrected immediately.
      • Violation Score: 15
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: During inspection observed that the permit was held in a binder.
      • Corrective Action(s): Ensure the permit is posted conspicuously for the public. To be corrected today.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed measuring cups and scoop handles that were submerged in food product.
      • Corrective Action(s): Clean and sanitize the scoops and ensure they are kept upright. To be corrected today.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Few insect casings observed in the cornmeal storage bin.
      • Corrective Action(s): Discard cornmeal. Clean and sanitize the storage bin thoroughly before reusing. Ensure all bulk foods are inspected regularly for signs of pests.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several bulk food scoops were stored inside bulk food bins and partially buried. Handles were in contact with food.
      • Corrective Action(s): Ensure bulk food scoops are stored so the handle is not in contact with food (ie. upright or outside the bin).
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ambient air temperature fluctuates between 7 - 10°C in the three-door stan-up cooler.
      • -Probed cream cheese icing at 9°C
      • -Probed carton of egg white at 8°C
      • Corrective Action(s): -Newly stock food that has been in cooler for less than 4 hours has been moved to another working cooler.
      • -Foods that are potentially hazardous (milk, cream, sour cream, egg [whole and cartons]) must be discarded.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and syrup observed underneath dry storage shelves.
      • Corrective Action(s): Please clean underneath shelves and equipment as this can attract pests. To be corrected by 21-Jul-2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Three-door stand-up cooler not able to maintain 4°C or below.
      • Corrective Action(s): Cooler must be able to maintain 4°C or less. Please service/fix cooler before using it to store potentilly hazardous foods. (milk, eggs, etc.) To be corrected by 21-Jul-2021.
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelf in middle of island prep table and middle shelf to left of back handsink are both raw wood that have not been sealed.
      • Corrective Action(s): Seal or paint these shelves. Raw wood can absord moisture which can lead to mould growth and cannot adequately be cleaned.
      • Violation Score: 3

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